Texas Caviar

One taste and you will be hooked. Promise. We were recently at a party where this was served. I fell in love. I couldn't quit eating it. No lie. As the 4th of July holiday approached, I was anxious to try this recipe for a picnic we were headed to. Only one problem: I forgot to ask my friend for the recipe. Luckily, she got back to me quickly and I was able to make it for the picnic. Prior to getting in touch with her, I decided to Google it. Texas Caviar kept coming up with similar ingredients. My friend didn't call it that but I'm pretty sure that's what this is called.

This recipe made tons and tons. I was glad though, because I was able to take some to the picnic AND keep some home for me. Then Ken tried it. Now it looks like I will be sharing. That's OK though because there is more than enough to go around. A little sweet, a little salty, and lots of yummy beans and veggies. You need to make this. Perfect for summer parties and picnics. Serve with tortilla chips for a great snack.

Serves

:

Prep

:15 Minutes

Cook

:3 Minutes

Preheat Oven

:

Ingredients

1 can

Pinto beans

1 can

Black eyed peas

1 can

Black beans

1 can

Garbanzo beans

1 can

White shoepeg corn

1 medium

Red onion, chopped

1 cup

Celery, chopped

1

Red pepper, chopped

1

Yellow pepper, chopped

1

Orange pepper, chopped

3/4 cup

Apple cider vinegar

1/2 cup

Canola oil

1 cup

Sugar

1 tsp

Salt

1 tsp

Pepper

1 Tbsp

Water

1

Green pepper, chopped

PreparationHide Pictures

1.

Chop all veggies.

2.

Rinse beans and corn, very well.

3.

In small pan, bring vinegar, oil, water, salt, pepper and sugar to a boil for one minute. Mix well.

4.

Pour over beans, corn and veggies in a large mixing bowl. Mix well. Refrigerate for 24 hours and serve with tortilla chips.